"Pat a Cake"- 'Truck' shaped Eggless Chocolate Cake

Last week my little 'E' turned 4 years old.In these 4 years, his mind has mostly been pre- occupied by 'Trucks,cars, bulldozers, diggers,dump trucks,monster trucks,Big mighty machines and yeah how can I forget......Trash can trucks i.e Garbage trucks!!!! All he thinks, dreams, talks about is.... these things. He told me once..'he is filling 'gas/petrol' into 'Ganapati bappa' to make him stronger!!!
Needless to say..for his b'day the cake had to be 'this' shaped!

Ingredients:
I doubled the following recipe to get 1- 9x9 inch square cake and 6 cupcakes.
1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th cup Cocoa powder
1tsp Baking soda
1/2tsp salt
1 and 1/2 tsp Vanilla extract
1 tbsp Vinegar
1 cup cold water

Icing:
1 can Pillsbury white whipped icing
Food colors-red,yellow,blue
Cocoa powder for brown icing
M and M's, other candies for decoration.
Icing gun/bag
toothpicks


Method:
1) Preheat the oven to 350F (preheating is very imp). Grease the 9x9 inch pan and muffin pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix wet and dry ingredients in separate bowls.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over mix.But all the lumps should be gone
5) Bake in preheated oven for 20-25 mins.Do not open the door for first 20 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.
7) Flip on a serving platter carefully
8) Let it cool for 1/2hr or so before icing.

9) Cut off the cup cake tops to makes them smooth and look like tires.
10) Cut a ' big rectangle' of about 6x4in from the square shaped cake.This will be the trucks main body.
11) For the trucks upper body cut relatively small..about 4x3inch rectangle/ cut 2 small rectangles to give that 'hood' shape.
12) Assembly: Place 2 cupcakes on the tray.Place a small rectangular strip of cake on the cupcakes and on the sides to give more support.

Place the big rectangle on top.The small rectangular piece on top of the big rectangle. Use the white icing to stick all these pieces together.Place the 4 cupcakes like wheels to the 4 sides.Secure with toothpicks and stick with white icing.

 13) Mix the white icing with desired colors.I used 'red' for main truck body.Yellow for the windows.Brown/chocolate icing for the tires.I used 'flower'/star' tip of the icing gun to make the patterned icing.Use m and m's/ spice drops as lights.For the treads on the tires, I used a toothpick to draw the lines and pattern. Decorate as desired.You can crush some chocolate cookies on the base pan to show 'dirt' on the road.

From back side:

"Appetizers"- Fish (Tilapia) Tikki/ Macchi ki Tikki

Yeah...I am back!!!!! The birthday party is done and I am left with lots of clean up to do, lots of gifts to unwrap with the kids and an 'empty' feeling. When you are preparing for an event..you have so much energy and enthusiasm...but when it's done....uffff I hate that after the event clean-up and  'I have nothing to do' feeling....
Anyways.....yesterday I went to dinner at 'T' and 'S'....and I took along these Tikkis with me.
These 'Macchi' Tikkis ( my father would mostly call fish as 'macchi') are a great way to finish up the remaining 1-2 fillets of fish in the freezer that remain ....which won't be enough for the next meal...and you don't know what to do with it.
Here is USA, you get fish fillets and hence makes it much easier to make the tikkis.In India my mom would have to sit and take out all the bones from the cooked fish ,before she could make the 'fish' filling.

Ingredients:
For the filling:

2 Tilapia fish fillets
1/4th cup chopped cilantro
1green chili finely chopped (add more for spicy tikkis)
1/4 tsp black ground pepper
1/2tsp Tandoor chicken masala
1/4tsp garlic paste
1tsp oil
salt

For the cover:
4 boiled potatoes mashed well
1/2tsp cumin seeds
1/4th cup bread crumbs
salt
1/2tsp garlic paste
oil

Method:
1) Rub salt and black pepper on to the fish.Fry on little oil on both sides.Fry till the fish is 'opaque' and well cooked.
2) To the cooked fish add green chilies, garlic paste, tandoor chicken masala,cilantro.Break the fish into small pieces.This is the filling for the tikkis.

3) To the mashed potatoes add cumin, garlic paste,bread crumbs, salt and knead like a dough.
4) Make lemon size balls of the covering and stuff with spoon full of fish filling.

5) Cover the filling on all sides and make into 'tikki' shape.
6) Shallow fry on little oil till golden brown.
7) Serve hot with Maggie 'Hot and sweet chili sauce'.Enjoy!!!

Slow On Blogging for next few days...

It's Party Time!!!!

I can't believe how fast a year can go by....

My little 'E' is going to be a big boy turning 4 years....and my little peanut 'A' is going to be 1 year old!!!
Next few days...I am going to be busy preparing for their BIG day and making it special for them.

Will get back to sharing mouthwatering recipes soon...
Till then...
Buhh Byeee
Deepti

"For Little Tummies"- Spinach Dosa with Walnut or Peanut Chutney and Potato Bhaji

As a mother of two little kids,sometimes 'putting a meal together' seems like a problem solving process to me.There are various conditions- it has to healthy, can be ready in less time, it is not too tricky to make, can be made with ingredients that are on hand etc etc. With all the conditions...finally you should be able to make something that everyone in the family likes and tastes good too!
I thought this dosa was a good example of that.It is made from rice and urad flour (so no need to blend soaked rice and dal like in traditional dosas), has spinach for the 'health boost', the green color appeals kids, and it tastes good too!
Ingredients:
Spinach Dosas:
2 cups Spinach washed and pureed
1 and 1/2 cup Rice flour
1 cup Urad flour
1/2 cup Sooji/Rava
1/4th cup Yogurt
salt
oil

1) Mix all the above together and add water to make a smooth batter.Let it soak for 30-40 mins.
2) On a non stick pan, apply oil . Add about 1/2 cup batter and spread to make a round.

3) Once golden brown on one side, carefully flip on the other side and let it cook for another minute or so.

4) Serve with Peanut Chutney or Walnut Chutney/ Potato Bhaji/Sambar

Walnut Chutney :
http://my-kitchens-aroma.blogspot.com/2010/05/for-little-tummies-sandwiches-with.html

Peanut Chutney:

1/2 cup Roasted shelled peanuts
1 green chili
1 clove garlic
1/2tsp ginger paste
1/2tsp cumin seeds
1/4 cup chopped cilantro
salt
sugar
Blend everything together in a mixer with little water to get a smooth consistency.

Potato Bhaji:

3 medium boiled potatoes, peeled and chopped
1 onion sliced
1tsp ginger garlic paste
few curry leaves
1 green chili sliced
1/2tsp mustard seeds
1/2tsp cumin seeds
1tsp Turmeric
salt
oil
1) Heat about 2tbsp oil.When it os hot, add the mustard seeds, cumin, onions,curry leaves, ginger garlic paste, chilies.Fry for 3-4 mins.
Add turmeric powder.
2) Add the chopped boiled potatoes, salt and mix.
3) Fry for a 2 mins and take off the flame.

"Chatpata Chaat"- Corn Bhel / Corn Chaat

'Chaat' is my all time favorite! I can have chaat for breakfast,lunch or dinner....what is there not to like???...Sweet-tangy-spicy chutneys, all sorts of textures- crunchy, crispy, soft, all comes together to give us this mouthwatering delicious 'Chaat'. And there has been so much variety in the 'Chaat' that you can create chaat from almost anything!!!! Ok let me try to name all the chaats: There is Bhel, Bhel Poori, Pani poori, Sev Poori, Sev Batata Dahi poori, Radga Poori, Ragda pattice, Aloo Tikki, Chana Chaat, Papdi chaat, Samosa chaat, Basket Chaat, Tostitos chaat,Lucknowi chaat, Mexican chaat and Corn Chaat ufff...did I name them all?? I am sure there must be a zillion more that I  forgot to mention or don't know about!!

Ingredients:
A) Sauteed Corn: 

2 cups frozen and thawed/ fresh corn kernels
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp Garam masala
1tsp red chili powder
salt
2tsp Oil
1) Heat oil, add mustard, cumin.Let it crackle.Add the corn kernels,salt, masala, chili powder.Mix.


To make Chaat:
B) Sweet Tangy Spicy Tamarind and Jaggery Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery
1/2tsp cumin-corainder powder
1/2tsp chili powder
1/4tsp chaat masala
salt
1/2cup water
Mix everything in the water and make Tangy-sweet- spicy chutney.This chutney is pretty watery.

For extra spice:
Crush green chilies and garlic together into fine paste. Add to bhel as needed.

C) Toppings

1) 1/2 cup finely chopped Onion and tomatoes
2) 1/2cup 'Farsan'/ Hot mix
3) 1/4cup Fine sev
4) chopped cilantro

D) Mix together sauteed corn, tamarind-jaggery chutney and all the toppings.
Add more chili powder for a spicier taste.
Enjoy!!!

"Pat a Cake"- Vanilla Sponge Cake with Chocolate Buttercream frosting

She is baking way too many cakes...is that what you are thinking???? Yes, lately there has been quite a lot of baking going on in my kitchen.But this was made for some friends to give them a 'Cake Baking Demo'.
We baked a Vanilla Sponge cake and frosted it with chocolate butter cream icing.
I love love love the Vanilla Sponge cake recipe from 'CakeBoss' (www.cakeboss.com).The cake comes out PERFECT every time! It has pretty less amount of butter and still it is soft and spongy.It seems, the' beating of the eggs' is the trick....that makes this cakes so spongy.
Recipe:
http://www.cakeboss.com/CakeBossSpongeCake.aspx
By popular demand, it's the official CakeBoss Sponge Cake recipe! It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer.

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

5. Pour into two greased and floured 8" round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them. 



My additions to the 'Cake':
Sugar Syrup Spray to make the cake 'extra' moist
1/4 cup Sugar
1/2 cup Water
2-3 drops vanilla essence
Boil 10-12 mins to make the sugar syrup.Let it cool.
1) Loosen the sides of the cake from the pan with a knife.Flip onto a serving platter.
2) Spray the sugar syrup with a spray bottle on the cake from all sides.
Let it soak for 30-45 mins.
3) Frost with your favorite frosting:

Chocolate Butter cream frosting:
Good enough for one 8 inch round cake

1 stick(8 Tbsp) unsalted room temperature butter
1 and 1/2 cups Powdered sugar
1/2tsp Vanilla extract
4-5 tbsp milk

1) Beat all together with stand mixer/hand mixer till smooth and well blended
2) Take out about 1/4th cup of 'white' frosting for decoration.

3) To the rest add 1/2 cup cocoa powder.Mix. Add more for more for more chocolaty color and flavor.
4)Apply on the cake in a thin layer.Smoothen with a butter knife or frosting knife.
5) Decorate as desired with white frosting, m and m's, sprinkles, colored sugar.

 Take a bite of this divine chocolaty goodness!

"Everyday Cooking"- Egg Bhurji Pav/ Spicy Egg Scramble Sandwich

Amongst the 'street foods' in Pune, this one is probably not a very famous one.Mostly because it is sold on 'not so fancy' carts and also sold mostly outside ' drinking bars'.We made 'Egg Bhurji' many times back home and had it mostly with chapati.It was so quick, tasty and high protein food.
The other day, I wanted to make a 'fancy' sandwich for dinner.I thought..why not 'up-notch' Bhurji-Pav , give it a 'Make over' and make it into a 'fancy' sandwich!!!

Ingredients:
For all the vegetarians out there:  Use Paneer to make 'Paneer Bhurji' instead of eggs.
 
Eggs Bhurji/Spicy egg scramble:

4 Eggs
3/4th cup Chopped onion
1/2tsp turmeric powder
1tsp Chili powder
1/2tsp Chicken masala/ Kitchen King masala
1/4th tsp Black ground pepper
1tbsp Chopped cilantro
oil
Salt

Toppings:
1/4th cup sliced red pepper
1/4th cup sliced green pepper
1/2cup sliced onions
1/4th cup shredded cheddar cheese
1/4th cup Maggie Hot and Sweet sauce( I loveeeee this sauceeee!!!!)

4 Brat Buns

Method:
1) Stir fry the sliced red,green pepper and onions for couple mins.Season with salt and black pepper.Keep aside.
2) In 1 tbsp oil, fry the chopped onion till for 3-4 mins, add the chili powder,chicken masala, black pepper,salt and add the eggs one by one.Keeping stirring to get a good scramble.Cook till well done.Add the chopped cilantro.
3) Cut open the Brat bun, add  the green and red peppers, onions,eggs bhurji.Top with cheese and maggie hot sauce

4) Heat a grilling griddle and grill the sandwich ( on little butter if you like) till it gets the grilling marks.
5) Serve this Spicy Sandwich ....Hot hot hot!

"Pat a Cake"- Vegan Chocolate Cake (Eggless,Butterless)

Flower Shaped Cake: Happy 11th Month B'day my sweet little flower  "A "

Recipe by:Sheetal Momaya
My good friend Sheetal bakes amazing 'vegan' cakes. She is so good at baking, you cannot believe you are eating a home baked cake. I wish I could show you all the pictures of the cakes she has baked.They are truly a piece of art.Her cakes, though butterless and eggless...are still so moist, fluffy and delicious!!! You do not miss anything that is not in there!!! What you realize is that...you are in mouthful of Cake bliss!!!
Finally this week,I got to learn this cake from her.We made a 'Bundt' Cake which was totally 'vegan'.The Icing was melted 'white chocolate' (non vegan).
 But you can use 'vegetable- shortening' based icing to make it vegan.

 Ingredients:
1 and 1/2 cup all purpose flour (sifted)
3/4th cup Granulated Sugar
1/3rd Cup Canola oil
1/4 th cup Cocoa powder
1tsp Baking soda
1/2tsp salt
1 and 1/2 tsp Vanilla extract
1 tbsp Vinegar
1 cup cold water

Icing:
3/4th cup White chocolate chips
Sprinkles for decoration
Oreo cookies for flower 'center'

Method: ( Sheetal gave me her 'expert' tips to bake this cake)
1) Preheat the oven to 350F (preheating is very imp). Grease the bundt pan/ any 8 inch pan with vegetable shortening. Apply liberally in all corners.Dust with all purpose flour to coat the pan.
2)First sift flour, sugar separately.Then by a spoon add to the measuring cup to measure exact amounts.Level with a knife.DO NOT pack the flour into the cup.The ratios will change and the cake will not come out as good.
3) Mix wet and dry ingredients in separate bowls.
4) Mix them together in a single direction.Bubbles will appear as vinegar reacts with baking soda.Do not over mix.But all the lumps should be gone
5) Bake in preheated oven for 20-25 mins.Do not open the door for first 20 mins atleast.
6) Check with a tooth pick, if the cake is done.The inserted toothpick should come out clean.
7) Flip on a serving platter carefully
8) Let it cool for 1/2hr or so before icing.
9) Melt the white chocolate in low power in the microwave oven till melted. Slather onto the cake.
10) Decorate with oreo cookies (flower center) and sprinkles to give it color.

Serve the cake at room temperature.The white chocolate hardens at cold temperature and will crack when cutting.

"Appetizers"- Vegetable Manchurian(Dry)

Indo-Chinese cooking is fun, tasty and one of my favorites. Back in Pune, there were always tons of street vendors selling this type of food.It used to be a 'to go' spot for youngsters. The food was tasty- really spicy- and probably nothing like the real 'Chinese' food!!!Actually many of the cooks at these stalls were 'Nepali' and not real 'Chinese'!! But they had successfully captured the 'Indian taste buds'!!

Ingredients:
1/2 cup finely chopped cabbage
1/2cup finely chopped carrots
1 tsp Ginger garlic paste
1tbsp chopped cilantro
2tbsp Soy Sauce
2tsp Maggie hot and sweet sauce
1/4tsp black pepper
1/4tsp red pepper flakes
1/4 cup finely sliced green peppers
1/4 cup sliced carrots
few broccoli crowns
1tsp sliced green chilies
2tbsp all purpose flour
1tbsp Corn flour
salt
oil

Method:
1) Mix together finely chopped cabbage, carrots, all purpose flour,corn flour,black pepper,1/2tsp ginger garlic paste, red pepper flakes, salt,1 tbsp soy sauce.
2) Add little water and make into thick batter( you should be able to make Manchurian  'balls' for frying)
3) Deep fry the balls till golden brown. Keep aside

4) Shallow fry sliced green peppers, carrots, broccoli, green chilies and remaining ginger garlic paste. Fry just for couple mins.The veggies should remain crisp.
5) Add the soy sauce, hot and sweet sauce, Manchurian balls and mix.
6) Garnish with Cilantro.

"Fusion Cuisine"- Pav Bhaji Pizza

Pav Bhaji (meaning a mix- vegetable -spicy mash served along with buttered bread) is one of the most famous and favorite street foods in India. They have this big flat tava (pan), on which they make the Bhaji as per demand and toast the bread on 'ample' amounts of 'Amul' butter!!!! The combination is just mouthwatering! And 'eye' watering too ..due to the spiciness!
Pav Bhaji is 'M's favorite.Even now, when we visit India, he wants to eat the red spicy buttery Pav Bhaji with an 'extra' Pav Jodi! Whenever I make it at home, he tells me to make it enough for at least 3 meals.He can eat it everyday...if I decide to make it that often, that is!
So..it means many times I have Pav bhaji left over from previous meals. I decided to revitalize the leftovers and make this 'Fusion' pizza---- Pav Bhaji Pizza. Later I got to know that my 'innovation' came a little too late...a restaurant in California already has 'Pav Bhaji Pizza' on menu and my sister tells me, it is very common in Pizza joints in Pune! Oh well....may be someday I will really make some food innovation!

Pav Bhaji:
3 boiled potatoes
1/2 cup finely chopped cauliflower
1/4 cup finely chopped cabbage
1/4cup carrots finely chopped
1 cup finely chopped green pepper
1/2 cup green peas+ 2 tbsp peas(boiled)
1 big onion chopped
3 red ripe tomatoes finely chopped/ tomato puree
1 tsp ginger garlic paste
1-2 tsp Everest Pav Bhaji masala
1/4 tsp Garam masala
1-2 tsp Red chili powder
salt
oil
Butter(Amul if possible)
Veggies: Green beans, zucchini etc can also be added to make it more nutritious.
Method:
1) Pressure cook all the veggies. Mash them well.Grate/mash the boiled potatoes.
2) In 2 tbsp oil, fry the chopped onion til tender.Fry the tomatoes till soft and tender. Add the pav bhaji masala, garam masala, chili powder,salt,veggies and fry. Add little water to get desired consistency.
3) Top with butter.Add the 2 tbsp green peas for pop of color.
4) Serve with toasted bread nicely buttered. Garnish the Pav bhaji with chopped onions ,cilantro and squeeze of lemon juice.
5) Serve Hot!

Pav Bhaji Pizza:

1) Boboli Pizza base
2) 1 cup Pav Bhaji
3 ) 1/2 cup Onions and green pepper sliced vertically
4) 1/2 cup Pizza blend shredded cheese(mozzarella,, cheddar etc)
5) 3-4 tbsp Ketchup/Pizza sauce
6) 2 pinches ajwain/Oowa
7)Chopped cilantro

Method:
1) Spread the ketchup/ pizza sauce on the pizza crust
2) Top with Pav Bhaji, onions, green peppers, cheese, ajwain, cilantro

3) Bake at 400 F( or as per directions on Pizza base/crust) for 8-10 mins
4) Bake till all the cheese is melted and bubbly...and the base is crisp.
5) Broil for 2 mins to melt the cheese and get the golden brown color
5) Serve hot!

                                        Enjoy the 'Indianized' version of pizza!